Regional Director driving operational excellence and achieving revenue growth for Rentokil in the pest control industry. Leading branch teams, managing client relationships, and ensuring company standards.
About the role
- Regional Culinary Director leading culinary operations for Aramark's Northeast Region. Driving guest experience and operational goals while mentoring culinary staff.
Responsibilities
- Provide culinary leadership, expertise, and vision for the region.
- Support execution to meet and exceed guest experience, operating, and financial goals.
- Recruit and train culinary and food production staff.
- Collaborate with marketing to innovate programs.
- Develop a safety culture in the work environment.
- Ensure regional quality and consistency adherence.
- Oversee profit and loss for regional programs.
Requirements
- Must have minimum two-year culinary certificate from accredited school or have related experience such as apprenticeship.
- Minimum of 10 years kitchen experience, 2 within an Executive Chef role
- Experience within a high volume environment - minimum of 1000 meals per day
- Prior experience developing and leading sustainable and healthy dining programs
- Excellent presentation and culinary skills
- Proven ability to teach and coach others within the kitchen
- Experience as an Executive Chef or Sous Chef within managed dining services highly preferred
- ServSafe Certified.
- Must have a valid driver’s license and be able to travel via airplane, car or train, booking and completing own travel arrangements.
Benefits
- Medical
- Dental
- Vision
- Work/life resources
- Retirement savings plans like 401(k)
- Paid days off such as parental leave and disability coverage
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